Carmelitas — 🎉🧡😋 For the serious caramel lover, these soft and chewy layered bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe that everyone loves!
Table of Contents
- The Best Carmelitas Recipe
- What’s in Carmelitas?
- How to Make Carmelitas
- What Kind of Caramels Should I Buy?
- Can I Use Caramel Sauce Instead?
- Can I Use Instant Oats Instead of Rolled?
- Can I Double This Recipe?
- How to Store Carmelita Bars
- Can I Freeze Carmelita Bars?
- Tips for Making Carmelita Bars
- What Readers Are Saying
- Carmelitas Recipe
- More Caramel Dessert Recipes:
The Best Carmelitas Recipe
These oatmeal caramel bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down. Except it’s rich, creamy, buttery caramel that squirts in your mouth when you bite down here.
They’re like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that’s beautiful.
I’ve been wanting to (re)make these bars for years, and I’m so glad I did. They’re a no-mixer, layered bar and are an adaptation of my early 2012 Caramel and Chocolate Gooey Bars.
In this version, I tinkered with the flour and oat ratio, increasing the flour and decreasing the oats slightly, so the bars hold together better.
Even after the carmelita bars are fully cooled, they’re soft, gooey, messy, and full of intense caramel flavor. The butter and brown sugar in the crust-topping mixture caramelize while baking, adding even more caramel flavor.
If you’re easily bothered by desserts that are ‘too sweet or too rich’, I wouldn’t recommend these because they’re both.
However, adding a pinch of salt helps balance the sweetness. I included places in the recipe where you can add salt, to the crust-topping mixture, and/or to the caramel sauce, creating salted caramel sauce.
The semi-sweet chocolate is a great balance to the sweet caramel and chocolate is always welcome in any dessert I’m having.
The oats provide a light amount of texture and chewiness to the otherwise buttery-soft bars, just oozing with caramel everywhere. They aren’t called carmelitas for nothing.
What’s in Carmelitas?
These carmelita bars are a cinch to make and require very few ingredients.
- Butter
- Brown sugar
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Caramel squares
- Heavy cream
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Carmelitas
- The crust and topping are made with the same mixture. It’s a buttery, brown sugar, vanilla-infused oatmeal and flour mixture. Half is pressed into the pan and baked for 10 minutes as the crust, and the other half of the big buttery crumbs are crumbled over the top.
- The filling is just caramels and heavy cream melted together. I melted in the micro, but use the stovetop if you prefer.
- After baking the crust for 10 minutes, sprinkle with chocolate, drizzle with caramel sauce, and crumble the reserved oatmeal-brown sugar mixture over the top.
- Return the pan to the oven and bake until the center is bubbly and the edges are just set and lightly browned.
- Cool very well before slicing and seving!
What Kind of Caramels Should I Buy?
I use Werther’s Soft Caramels which are great for baking. If you can’t find the Werther’s brand of caramels, Kraft sells baking caramels as well, but squares are usually wrapped. The unwrapped Kraft caramel bits are another option,
I used Werther’s Baking Caramels. I love these caramels because the wax paper just slides right off making unwrapping 30+ caramels a quick and easy job, rather than caramels with pesky cellophane, which is a huge strugglefest.
If you can’t find the Werther’s brand of caramels, Kraft sells baking caramels as well. In general, you’re looking for something that is what I would call an old-fashioned type of caramel, square in shape, and soft and chewy rather than hard.
Can I Use Caramel Sauce Instead?
I haven’t tried using jarred caramel sauce, but I have a feeling a thick, higher quality jarred sauce would be fine. If anyone tries Trader Joe’s Salted Caramel Sauce, let me know how it goes. That would be my first choice if I wasn’t melted caramels with cream.
Can I Use Instant Oats Instead of Rolled?
No! You must use old-fashioned oats (aka rolled oats) in this recipe. Instant or quick cooking oats are too powdery and won’t give you the right consistency.
Can I Double This Recipe?
Yes, simply double the ingredients and bake in a 9×13-inch pan.
How to Store Carmelita Bars
Bars will keep airtight at room temperature for up to 1 week.
Can I Freeze Carmelita Bars?
Yes! They can be frozen for up to 4 months. To thaw, place on your counter overnight.
Tips for Making Carmelita Bars
It’s very important to allow the bars to cool completely before slicing. It can up to take 4 hours, or overnight, at room temp.
You can speed it along by placing pan in the fridge, but I made them in the evening, cooled overnight, and they were set by the next morning. However ‘set’ is a relative term. You can see they’re still plenty drippy and gooey.
If you slice the bars before they’ve cooled completely, you’ll have a literal hot mess with molten caramel and melted chocolate all over. They’ll taste fine (as long as you don’t burn your mouth on hot caramel), but you’ll have no chance for clean cuts or pretty bars that stay intact.
Plus, I think bars like this taste better the next day after the flavors have married. The caramel and chocolate also has a chance to soak into all the nooks and crannies of the oats.
What Readers Are Saying
This easy recipe for carmelitas has been one of the top desserts on my site for years!
Here are just a few of the 5-star reviews that readers have left on this carmelitas recipe:
“I have been meaning to make this for a LONG time and my mom’s birthday was finally the perfect occasion. I love and trust your recipes and this was no exception. They are really quick and easy to make, and I love that they are actually better made the day before.” — Jen
“This recipe is amazing! I’ve made these several times for family and just for myself they are so good. Never had any problems, its quick and delicious!” — Gina
“This recipe is one of our favorites. I’ve added it to my recipe book so we never lose it.” — Deb
“I made these for New Year’s Eve and they were incredible! I am famously bad at baking but your photos and careful instructions made these very manageable.” — Beth
“OMG!!!! These are to die for! Had I known, I would never have made them because I couldn’t stop eating them! Ooey Gooey caramel and chocolatey goodness all wrapped up in one little bite!” — Nancy T.
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Carmelitas
Ingredients
- ¾ cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old fashioned oats, not instant or quick cook
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- 35 caramel squares, unwrapped (I used Werther’s Originals Soft Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chunks (I used a combo)
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels* (see Notes below for caramel options), cream, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Caramel Dessert Recipes:
Peanut Butter Caramel Twix Bars – They’re like a marriage of Peanut Butter Twix and Tagalongs, in bar form, and they’re irresistible!
OMG these are incredible. Honestly one of the best desserts I’ve ever made. Thanks for this great recipe :)ย
Thanks for trying the recipe and Iโm glad it came out great for you! And one of the best desserts you’ve ever made!
I tried the recipe today and loved it. I was just curious if there is something I can do to make the oatmeal portion a little less crumbly? I want to make them for a party this weekend, but they were sort of falling a part and a little messy. Thanks!
You could use slightly less oats overall – can’t say by how much because I haven’t tried it that way, but just use your judgment. Glad you enjoyed the recipe!
This might be the best thing I’ve EVER seen on the internet. Seriously, thank you from the bottom of my heart, I can’t wait to try these, they are completely new to me.
Thanks for replying! I made them yesterday and they were really good. My kids took some to school this morning :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad the kids are able to enjoy them too!
I just saw the recepe on pinterest and can’t wait to try it. Since I’m from Argentina I will try replacing the caramels and cream for dulce de leche (milk candy spread). It’s delicious and you can make it just boiling a closed can of condensed milk in water. The longer you boil it, the thicker it will turn out.
Dulce de leche would be great in these if you can’t find caramel sauce. Or you can make your own caramel sauce https://www.averiecooks.com/2014/06/the-best-and-easiest-homemade-salted-caramel-sauce.html and use that. Many people have used that recipe in the Carmelitas with great success. Enjoy!
I’ve had this recipe pinned for a while now, but just made them last week. They were wonderful! I will definitely be making them again. Everyone loved them. Thank you for posting!
Thanks for trying the recipe and Iโm glad it came out great for you! Glad the recipe is a keeper!
Great recipe but I found it a little too sweet for me. The one in the oven I’ve add 1 cup of unsweetened coconut to the crust. Looking forward to trying it with afternoon coffee.
Thanks for trying the recipe and yes, it’s a very sweet dessert with all that caramel and chocolate! Definitely a decadent dessert!
Hi, I’m just wondering if you can think of a way to make these caramel chocolate bars less messy. Like maybe use less heavy cream or even omit it? I saw that someone else recommended using a bit of flour in the caramel mixture. Do you have any experience with that method? They look delicious, but I want to take them to a party, so I want people to be able to grab one and mingle without getting caramel all over themselves and my friend’s floor.
They’re not THAT messy that people will drip caramel on the floor but they are a sticky, gooey, messier dessert than say a cookie. They will be a hit, even if slightly messy, make them as written and enjoy!
Can I double the recipe andd what size pan should I use
Probably in a 9×13 although I haven’t personally tried it.
I’ve doubled it very successfully in a 9″ x 13″ pan. The original recipe helps keep my husband and me from overdoing it, but the double recipe is great to share.
Glad you love this recipe and that you double it and share with friends!
How would you change this recipe to accommodate an 8.5×11 pan?
Thank you!!!
I wouldn’t make any major changes but would possibly reduce baking time a bit, because the bars will be thinner in a slightly bigger pan.
How many oz does the caramel sauce make? I’ve got some homemade sauce on hand I was wondering if I could substitute in.
I have made the recipe using jarred caramel sauce and you’ll want to use about 8 ounces, give or take. Until it looks ‘flooded’ with caramel on top of the oat mixture crust.
These carmelitas are absolutely the best bar cookie I have ever eaten. I even made them and entered them in our county fair and won 1st place. I did cut down the milk for the caramels to 1/3 cup because I didn’t want the caramel quite so runny. Thank you so much for this recipe.
Thanks for trying the recipe and Iโm glad it came out great for you! So great that you won first place with it!
I have made these multiple times and they are delicious! I am making them soon for a family gathering and they need to be gluten free. Has anyone ever tried using coconut flour instead of regular flour?
Eeek don’t use coconut flour in place of reg flour b/c it’s like a SPONGE and will suck the moisture out and not advisable to ever use straight coconut flour. Pick up something like a King Arthurโs Gluten Free flour blend and try that. I haven’t personally tried it here but that flour is dependable.
Just tried these out for work after spotting the post a couple of weeks back – yet to try one myself but they smell amazing and everyone in work was very impressed! Thanks for a great recipe, definitely going to be a regular one I make.
Thanks for trying the recipe and Iโm glad it came out great for you and that everyone at your work was impressed!
@Stephanie Greene – how much of TJ’s caramel sauce did you use?
This recipe was originally published in the early 1970’s Pillsbury cook-off books under the name of “Oatmeal Carmelitas”. I have been making them since the recipe first appeared!